I needed a side dish for my mediterranean lemon chicken and I thought this might go well with it. Really easy to make but you need time for it to bake, about 2 hours.
Prep time: 5 minutes
Cooking time: 2 hours
Serves: 4-6 depending on the size of the potatoes
1/3 cup olive oil
1 1/2 cups hot water
2 cloves garlic minced (optional if you don’t like garlic)
1/3 cup fresh lemon juice
2 tablespoons chopped fresh thyme -2 teaspoons dry
2 tablespoons chopped fresh rosemary- 2 teaspoons dry
2 cubes vegetable bouillon(chicken if you don’t have vegetable)- I use an organic brand, no preservatives
ground pepper to taste
6 medium potatoes(red or white,do not use russet they will fall apart), peeled if you like, I use thin skinned potatoes and prefer to leave the skin on. Cut them in quarters.
1. Preheat oven to 375 degrees F.
2. In a small bowl, mix the olive oil, lemon juice, water, garlic, thyme, rosemary, bouillon cubes and pepper.
3. Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover with tin foil or a lid and bake up to 2 hours. First hour covered, second hour uncovered. Serve when tender but firm, slightly brown and water has evaporated.